The Shocking Truth About Corn – 6 Reasons to Never Eat Corn Again

The shocking truth about corn – Corn is the most produced grain in the world, and America’s top field crop (nearly 80 million acres). Unknowingly, people eat more corn every day in one way or another than they’d probably ever imagine. Did you actually know that corn is a not a vegetable?

Corn is a grain and a pretty bad one.

In fact, it has the worst Omega-6 to Omega-3 ratio out of all grains. Omega 3s produce hormones that are anti-inflammatory. Omega 6s produce hormones that support inflammation. When omega 6s start to outnumber the omega 3s, they disrupt the body’s ability to control the inflammatory response.

This inflammation can result in many health issues such as immune disease, diabetes, cancer, increased cholesterol, asthma, cardiovascular disease, and depression.

According to Dr. Sanjay Gupta “We’re like corn chips walking because we really have a very, very large fraction of corn in our diets, and we actually can’t help it because it’s an additive in so many of the foods we find on the market shelves,” Dawson says.

“I think where the danger comes in with corn is that much of the corn grown now in North America is going into making high fructose corn syrup,” Dawson says. “So it’s not that corn per se is bad, but it’s the sweetener made from corn that gets into many of the foods that Americans are probably consuming too much of, and we now see that showing up as obesity and heart disease and potential for type 2 diabetes.”

SIX REASONS TO NEVER EAT CORN AGAIN

Corn is NOT a Vegetable!

Corn is a very unhealthy grain because it’s the most sugary, starchy, empty grain. Corn was domesticated and cultivated by humans more than 6000 years ago in central Mexico from a plant known as teosinte. Corn was the first genetically modified food and continues to be re-engineered in ways you never imagined possible.

Corn Can Activate an Autoimmune Disease

Even though corn doesn’t have gluten, it can be very irritating to the gut lining. This is because your body actually thinks the proteins in corn are gluten which can disturb your immune system. Additionally, corn has a high glycemic index, meaning it easily converts to sugar in the body which can cause an insulin response and can contribute to inflammation.

Corn Can Not Be Digested

According to Health.com, humans cannot fully digest corn because it contains the fiber cellulose. The human digestive system cannot completely break down cellulose because it lacks the enzyme to do so, leading to the trouble people often have fully digesting corn.
Like all grains, corn contains prolamins, which are a class of proteins that your body can’t properly break down, thus leading to such conditions as leaky gut.

Corn Contains Lectins

Lectins are proteins that we can’t digest. We normally digest proteins into amino acids where they are absorbed through the small intestine wall and used by your body to build cellular structures and components. However, since we can’t digest lectins, they pass through the wall of our gut undigested as complete proteins. This damages the gut and causes inflammation.

Today’s corn is loaded with pesticides

Most of the corn being sold today is not organic, which means it is loaded with Bt (Bacillus thuringiensis) insecticide and other harmful poisons.
A 2011 study out of Canada, found that Bt toxin accumulates in the human blood. Once in the blood system, Bt toxin can disrupt proper organ function and cause long-term health problems.

85 % of all corn is Genetically Modified

Unfortunately, some 85 percent of all corn grown in America is genetically modified. In a study published in the International Journal of Biological Sciences, analyzing the effects of genetically modified foods on mammalian health, researchers discovered that agricultural giant Monsanto’s GM corn is linked to organ damage in rats.

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Rachael has been with Live Science since 2010. She has a masters degree in journalism from New York University's Science, Health and Environmental Reporting Program. She also holds a Bachelor of Science in molecular biology and a Master of Science in biology from the University of California, San Diego.

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